For the past 30 years, I’ve been trying to figure this whole “life” thing out and still, I have no idea. I think part of me might always get lost in the overwhelming feeling that nothing really matters at all. Which can be disheartening or comforting depending on how you look at it. But at the same time, everything feels to me like it’s all tied together in an infinite web of awareness, so everything must matter somehow! Either way, I know that suffering really sucks. And if there’s anything we can ever do to relieve some of the suffering going on in this universe, we should do it. And if that means making cinnamon buns with plant-based milk and butter instead of traditional milk and butter, hey great start!

Like the Blueberry Ginger Cinnamon Buns I posted before, it’s best to make these the night before and let them rise in the fridge until you bake them in the morning. It’s better to just enjoy your morning anyway. Instead of mixing up flour and rolling out dough, you can just put these right in the oven when you wake up.

Morning can be a magical time of the day (really every moment is magic because we are all part of an infinitely beautiful biological miracle blooming out of space and time…but I digress). So here’s a recipe for you to make and share on some magical morning. The best thing about this recipe is that you make the cinnamon rolls the night before and let them rise in the fridge overnight. Then just pop them in the oven first thing in the morning! That way you get to spend more time stretching into the day and enjoying the company of whatever beings you’re sharing this precious moment in time with…not mixing up flour and rolling out the dough. These cinnamon buns are sweet, sticky, gingery spicy, and make your whole house smell great. Hope y’all like ’em!

As a Georgia-girl living in California, I find myself missing the South quite a bit. But there is something quintessentially Southern about a sweet potato biscuit, and it feels good to know I can always whip up a batch of these as a perfect reminder of my Georgia home. They’re fluffy but at the same time, the sweet potato keeps them really moist. They are best hot, fresh out of the oven, but if you have any leftover, just store them in the fridge and reheat when you’re ready. Top with some gravy, or butter and jam, or make yourself a breakfast sandwich!

If you’ve got an abundance of zucchini or summer squash at the end of the summer (lucky you) this is an easy and delicious way to sneak it into something sweet! The olive oil baked in ensures it stays super moist. You can toast up a slice for breakfast, dessert, or a snack during the day. It’s great warm with peanut butter or topped with a scoop of ice cream…or both! Continue reading →

This recipe for focaccia bread is actually really simple, easy, and requires minimal kneading, the hardest part of the whole process is waiting around for a few hours while it rises. Fresh Tomato and Herb Focaccia Bread is great just dipped in olive oil and a nice balsamic vinegar, along with Italian food or sliced open for sandwiches like a fried eggplant sandwich is so good on this bread.

Georgia girl living in Northern California who loves to EAT! More important than that I love this planet and I love all the beings that live here, so I'm trying to help make it a more compassionate place. I'm hoping to inspire you to create flavorful Southern food (and other kinds of food too) using fresh, organic, plant-based ingredients, and maybe inspire you to think about some new ideas too. Eat Love Now is about living through the heart and enjoying thoughtful, kind, and delicious meals.
Thank you so much for being here with me!
so much Love and Gratitude,
Melissa